Gujarati Kadhi Chutney| Fafda Chutney

If you have travelled (and eaten) in Gujarat, I’m sure you would have come across a thickish yellow-coloured chutney being offered alongside snacks like dhokla, khaman, fafda, cholafali and the likes. This delicious chutney has hints of spicy, sweet and sour and actually goes perfectly with most Gujarati snacks. It is made of besan aka gram flour, and is popularly called Fafda Chutney. It is also sometimes referred to as Kadhi Chutney, thanks to the similarity in looks with kadhi. Today, I’m going to share with you the recipe for this Fafda Chutney or Kadhi Chutney, Gujju style.

To make this chutney, a slurry of besan and water is cooked till it thickens, made aromatic with the addition of a few other ingredients. It is an extremely simple thing to whip up, and making it is but a matter of minutes. The Kadhi Chutney looks similar to the Bombay Chutney of South India but, taste-wise, the two things are quite different.

I made this Kadhi Chutney to serve with Khatta Dhokla for the 15 or so kids in the bub’s class, when it was our snack turn at her school recently. I wanted to give the little ones a sneak peek into Gujarati cuisine, and I must say it worked beautifully. I was, initially, a tad skeptical offering them something so different from the regular idli, dosa, pongal, pasta and pancakes, but I was all excited to see the dabbas returning from school almost empty. Yay to that!

Coming to the Kadhi Chutney, this is an entirely plant-based recipe, suitable for someone on a vegan diet. Just omit the asafoetida used here, and you have a completely gluten-free recipe too, without much of a change in the taste. Though some people add garlic and ginger to their Kadhi Chutney, this one doesn’t have any – making this a Jain version as well.

If you have never tried out Kadhi Chutney or Fafda Chutney before, you absolutely must! Let’s check out the recipe!

Ingredients (serves 3-4):

  1. 1/4 cup besan (gram flour)
  2. 2 cups water
  3. 1/2 tablespoon oil
  4. 1 teaspoon mustard seeds
  5. 2 generous pinches of asafoetida
  6. 2 slit green chillies
  7. 1 sprig fresh curry leaves
  8. Salt to taste
  9. 1/2 teaspoon turmeric powder
  10. 1/4 teaspoon red chilli powder or to taste
  11. 1-1/2 tablespoons sugar
  12. Juice of 1/2 lemon or to taste

Method:

1. Take the besan in a mixing bowl and add in about 1/2 cup water. Whisk well, forming a slurry without any lumps.

2. Add the rest of the water to the mixing bowl too, along with salt to taste, red chilli powder, turmeric powder and sugar. Whisk everything well together. Keep aside.

3. Heat the oil in a pan. Add in the mustard seeds and allow them to sputter. Now, add the asafoetida, curry leaves and slit green chillies. Let them stay in for a couple of seconds.

4. Now, turn the flame down to low-medium and add the besan slurry to the pan. Mix well. Continue to cook on low-medium heat till the raw smell of the besan goes away and the mixture begins to thicken. This should take about 2 minutes. Switch off gas at this stage.

5. Mix in the lemon juice. The Kadhi Chutney is ready – serve it hot or warm or at room temperature with snacks of your choice.

Notes:

1. Some people add a bit of sour curd to the Kadhi Chutney, but I prefer using lemon juice.

2. Like I was saying earlier, ginger and/or garlic is sometimes added to Kadhi Chutney. I don’t.

3. Adjust the quantity of sugar, green chillies, red chilli powder and lemon juice you use, as per personal taste preferences.

4. Don’t skip the sugar. The Kadhi Chutney doesn’t taste the same without the sugar.

5. Jaggery powder can be substituted for the sugar, too. I prefer using sugar, though.

6. You may add in more green chillies and skip the red chilli powder altogether.

7. The Kadhi Chutney thickens a bit upon cooling.

Did you like this recipe? Do tell me, in your comments!

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I’m sharing this recipe with Fiesta Friday #284. The co-hosts this week are Diann @ Of Goats and Greens and Petra @ Food Eat Love.
I’m also sending this recipe to My Legume Love Affair #130. This is a monthly event started by Susan of The Well-Seasoned Cook, the legacy carried forward for a long time by Lisa of Lisa’s Kitchen. This month, My Legume Love Affair is being hosted by Kalyani at Sizzling Tastebuds.

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Gujarati Steamed Carrot Muthia| Gajar Na Muthiya

Are you looking for a delicious snack that you can enjoy without too much of guilt? If your answer to this question is ‘Yes’, these Gajar Na Muthiya or Carrot Muthia I tried out recently would be right up your alley. I’ll also add here that this is a super simple snack, an easy-peasy thing to whip up. Perfect for everyday days and occasions!

Speaking of occasions, it was the husband’s birthday recently, and we had a quiet little family celebration at home. I sent him an online birthday card from Paperless Post at work to make the day all the more memorable, and he absolutely loved it. I have been having fun playing around with the huge variety of fun, quirky, classy, stylish online stationery that Paperless Post has on offer. There’s something for every occasion, something for everyone – birthday and anniversary cards, Christmas cards, party invites, fun cards and what not. Have you checked out the website yet? You definitely must!

Coming back to the Gajar Na Muthiya now. For the uninitiated, ‘Muthia‘ refers to a Gujarati snack that can be either fried or steamed. The fried one is commonly used in vegetable curries and other delicacies, while the steamed one is tempered and consumed as a snack in itself. The latter, steamed and tempered, version of muthia is what I am about to present to you today.

Steamed muthia can be made using a variety of flours and binding agents – wheat flour, gram flour, oats, millets and semolina, for instance. A number of permutations and combinations of these ingredients are possible – go as far as your imagination takes you! I’ve seen some really unusual flours being used in muthia so, really, only the sky is the limit. In these Gajar Na Muthiya, I have used the combination of ingredients most commonly used in Gujarati households – whole wheat flour, gram flour and semolina.

In Gujarat, muthia are traditionally flavoured using green chilli-ginger paste and coriander-cumin powder (dhana jeeru), sometimes a bit of garlic and/or garam masala. Jaggery or sugar is usually added in, as well as lemon juice or amchoor powder to give them a little tartness. A variety of vegetables can be added to make the muthiya more nutritious – bottle gourd (doodhi), fenugreek greens (methi), spinach (palak) and cabbage (kobi) are some of the most commonly used ones. I had some beautiful orange Ooty carrots lying in my fridge, and so that is what I used in my muthia. The Gajar Na Muthiya turned out absolutely, lip-smackingly delicious, if I may say so myself.

Let us now check out how to make the Carrot Muthia.

Ingredients (serves 4):

  1. 1 cup whole wheat flour
  2. 3/4 cup gram flour (besan)
  3. 1/4 cup fine sooji (rava aka semolina)
  4. 1-1/2 cup grated carrot
  5. A 1-inch piece of ginger
  6. 5-6 cloves of garlic
  7. 2-3 green chillies
  8. Salt to taste
  9. 2 pinches of asafoetida
  10. 2 tablespoons sesame seeds
  11. 1/2 teaspoon turmeric powder
  12. 2 tablespoons jaggery powder or to taste
  13. 1/2 tablespoon garam masala
  14. 1/2 tablespoon coriander powder
  15. 1/2 tablespoon cumin powder
  16. 1 tablespoon amchoor powder
  17. A little oil to grease the steaming vessel and your palms

For tempering:

  1. 1 tablespoon oil
  2. 1 teaspoon mustard seeds
  3. 1 teaspoon sesame seeds
  4. 1 tablespoon finely chopped fresh coriander
  5. 1 tablespoon fresh grated coconut

Method:

1. Take the whole wheat flour, gram flour and sooji in a large mixing bowl.

2. Add in salt, asafoetida, sesame seeds, turmeric powder, jaggery powder, garam masala, coriander powder, cumin powder and amchoor powder.

3. Peel the carrot and grate finely. Add the grated carrot to the mixing bowl.

4. Peel the ginger and garlic cloves and chop roughly. Chop the green chillies roughly. Grind the ginger, garlic cloves and green chillies together to a paste, adding a little water. Add this paste to the mixing bowl.

5. Adding water little by little, bind the ingredients in the mixing bowl to a soft dough. It should be a bit more squishy than roti dough.

6. Grease the bottom and sides of a colander with a little oil. We will use this greased colander to steam the Carrot Muthia. Keep it ready.

7. Using your greased hands, shape 3 logs from the dough. Keep aside.

8. Heat 1 cup of water in a pressure cooker base. Place a stand over the water, then place the greased colander on top of the stand, ensuring that no water enters it.

9. Place the dough logs you prepared earlier in the greased and heated colander, without overcrowding.

10. Close the pressure cooker. Don’t put the weight on. Steam the logs on high flame for 12-15 minutes or until a skewer inserted in the middle of them comes out mostly clean.

11. Allow the logs to cool down for 10-15 minutes, then use a sharp knife to cut them into slices.

12. Now, we will do the tempering. Heat the oil for tempering in a pan. Add the mustard seeds and allow them to sputter. Add the sesame seeds and let them stay in for a couple of seconds. Now, reduce the heat to medium, then add the slices to the pan. Cook on medium heat, stirring gently, for about 10 minutes or till the slices get crisp on the outside. Switch off gas. Your Gajar Na Muthiya or Carrot Muthia are ready for serving.

13. Transfer the Carrot Muthia to serving plates. Serve hot, garnished with finely chopped coriander and fresh grated coconut.

Did you like this recipe? Do tell me, in your comments!

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This post is in collaboration with Paperless Post. The views about the service expressed in the post are completely honest and entirely my own. I have whole-heartedly enjoyed using Paperless Post, and would love to take this opportunity to introduce the website to you guys too.

I’m also sharing this recipe with Fiesta Friday #282. The co-host this week is Antonia @ Zoale.com.

Instant Khaman| Easy Khaman Recipe

Having grown up in Gujarat, it is but natural that I have a soft corner for the state’s cuisine. Give me a plate of Gujarati food any day, and I’ll get a goofy grin on my face. It speaks directly to my soul. Choosing just one favourite from the vast ocean that Gujarati cuisine is would be an impossible task for me – I love most of the foods the state has to offer. However, I can safely say that khaman ranks high up there, among the top things I love from amongst them. I’m here today with a recipe for Instant Khaman, an easy version of khaman that doesn’t require any prior soaking of lentils.

There are a couple of different varieties of khaman made in Gujarat – the Vati Dal Na Khaman made using soaked chana dal, for instance, and this instant variety, made using gram flour aka besan. Different families have slight variations in the making Instant Khaman, while the basic ingredients remain more or less the same. I share the simple recipe that I learnt from a Gujarati family friend of ours, years ago, tried and tested a countless number of times.

This Instant Khaman recipe yields beautiful results – pillow-soft, fluffy pieces, the perfect mix of sweet and sour and spicy, extremely delicious. This khaman is steamed in a pressure cooker or steamer, with only a little amount of oil used in the tempering. Citric acid and Eno Fruit Salt are the secret ingredients in this recipe, those that work behind-the-scenes to create spongy khaman.

This is an entirely plant-based dish, one suitable for those following a vegan diet. If you simply skip the asafoetida used in the tempering, this Instant Khaman recipe can be made gluten-free as well.

Let’s now check out the proceedure for making Instant Khaman.

Ingredients (yields about 15 pieces):

  1. 1 cup gram flour aka besan
  2. Salt to taste
  3. 1/2 teaspoon turmeric powder
  4. 2 tablespoons sugar
  5. 2 generous pinches of citric acid
  6. 1-1/2 cups water
  7. 1 teaspoon Eno Fruit Salt (plain)
  8. A little oil for greasing the steaming vessel

For tempering:

  1. 1 tablespoon oil
  2. 1 teaspoon mustard seeds
  3. 2 generous pinches of asafoetida
  4. 2-3 green chillies
  5. 1 sprig fresh curry leaves

For garnishing:

  1. 1 tablespoon finely chopped fresh coriander
  2. 1 tablespoon fresh grated coconut

Method:

1. Take the gram flour in a large mixing bowl. Add in the salt, sugar, turmeric powder and citric acid.

2. Add the water to the mixing bowl and whisk all the ingredients well, until they are properly combined together. Make sure there are no lumps. You should get a batter that is neither too runny nor too thick. Adjust water/gram flour accordingly. Taste and adjust salt and/or sugar accordingly too.

3. Take about a cup of water in a pressure cooker base. Place a stand inside it. Keep the cooker on high flame and let the water come to a boil.

4. In the meanwhile, grease the bottom and sides of a large, wide vessel with a little oil. Place the greased vessel over the stand, in the pressure cooker, and allow it to get hot too. Make sure water doesn’t enter the vessel.

5. When the water in the cooker is boiling, add the Eno Fruit Salt to the batter. Mix thoroughly. Pour all of the batter immediately into the hot greased vessel inside the cooker.

6. Close the pressure cooker. Do not put the weight on. Steam the khaman on high flame for 12-15 minutes.

7. When the khaman is done steaming, let it sit for a few minutes before opening the cooker. Then, remove the khaman.

8. Sprinkle the fresh grated coconut and finely chopped coriander evenly over the khaman.

9. Heat the oil for tempering in a small pan. Add in the mustard seeds and allow them to sputter. Add in the asafoetida, chopped green chillies and curry leaves and let them stay in for a couple of seconds. Pour this tempering evenly over the khaman.

10. Cut the khaman into pieces using a sharp knife. Serve hot, warm or cold.

Notes:

1. Citric acid, commonly available in several departmental stores, works best in the making of Instant Khaman. This is an industrially manufactured substance, but considered to be quite safe when used occasionally in small quantities. Read this article by Healthline for more details.

2. Citric acid occurs naturally in citrus fruits like lemon. Therefore, lemon juice can indeed be used as a substitute for citric acid in the above recipe. However, it doesn’t yield the beautifully light and fluffy khaman that you get by using store-bought citric acid.

3. The time taken for the khaman to get steamed differs on the basis of various factors – consistency of the batter, make of pressure cooker, etc. However, anywhere between 12 to 15 minutes works in most cases.

4. Steam the khaman till a skewer inserted into the centre comes out mostly clean. Do not over-steam the khaman, as this might cause them to become hard.

5. Eno Fruit Salt is typically used in Gujarati households for the batter to rise, which goes a long way towards ensuring that the khaman turn out spongy-soft. Make sure you use the plain version, without any flavouring added to it.

6. Add the Eno Fruit Salt at the very end, just before the batter goes into the pressure cooker for steaming.

7. Use a fresh packet of Eno Fruit Salt, every time you make Instant Khaman. Also, do check its ‘best before’ date. Fruit salt that has been open or lying around for some time or past its ‘best before’ date might not work very effectively in the above recipe.

8. For best results, use fresh besan aka chickpea flour which is free of any odours or pests.

9. Baking soda can be substituted for the Eno Fruit Salt, as far as I know, but I have never tried that out.

10. Adjust the quantity of sugar as per personal taste preferences. Ideally, khaman batter should be a good mix of sweet and sour.

11. The khaman batter should neither be too runny nor too thick. Sticking to the ratios of ingredients provided above helps arrive at just the right batter consistency.

12. Sesame seeds can be added in while tempering the Instant Khaman. I haven’t, here.

13. Don’t overdo the citric acid in this recipe. Use only two good pinches for the above quantities of ingredients, and that is enough. More citric acid would make the khaman too sour.

14. In Gujarat, khaman – instant or otherwise – is traditionally served with Papaya Nu Kachumber and/or a sweetish version of gram flour chutney, called Kadhi Chutney.

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This recipe is for the Foodie Monday Blog Hop group that I am part of. Every Monday, the members of this group present recipes based on a pre-determined theme.

The theme for the Foodie Monday Blog Hop is #JamvaChaloJi, suggested by the very talented blogger Mayuri, who writes at Mayuri’s Jikoni. All of us are showcasing recipes from Gujarat, for the theme.

I’m also sharing this recipe with Fiesta Friday #282. The co-host this week is Antonia @ Zoale.com.

Safed Dhokla| Gujarati White Dhokla Using Idli Batter

Today, I present to you the recipe for a Gujarati snack that goes by the name of Safed Dhokla (literally ‘white dhokla‘ in the local language). Before I get to the recipe, though, here’s a little rant.

Dhokla‘ and ‘Khaman‘ are perhaps the most misrepresented dishes in Indian cuisine. The terms are often used interchangeably, but the two dishes are definitely not the same. Both ‘Dhokla‘ and ‘Khaman‘ are Gujarati snacks which are cooked by way of steaming, but there’s a world of difference between them!

Let me explain.

Dhokla‘ is typically made using a rice-and-uraddaal batter. They are usually white in colour, and are generally not sweet.

Khaman‘ is made from gram flour (besan) or ground chana daal. They are yellow in colour, and can sometimes be sweet and sour.

When the basic ingredients used in the preparation of the two things are so different, you can imagine how different in taste they would be, right?

Now, there are several different versions of both – the ‘Dhokla‘ and the ‘Khaman‘. Different regions of Gujarat, different families, make them in different ways. I hope you got the basic differences between the two, though. On my blog, I have earlier shared the recipe for making instant Khaman using besan. I have also shared a recipe for Amiri Khaman, a chaat of sorts using leftover Khaman.

OK, rant over. Gyaan disbursed. Now, let me tell you about the Safed Dhokla I was about to tell you about.

Safed Dhokla, also called Idada or Idra, is one of the types of Dhokla commonly made in Gujarat, using idli batter. If you have idli batter on hand, it is a breeze to prepare these dhokla. They taste absolutely lovely, and are a highly nutritious snack to boot. Since they are steam-cooked, very little oil goes into them, making them perfect for weight-watchers. At the end of this post, I have suggested a few different variations to the Safed Dhokla that you can try out, so you get a different-tasting snack every time you make it! In the picture below is the most basic style of Safed Dhokla – tempered with just mustard seeds and fresh coriander. Safed Dhokla is a completely plant-based, vegan dish. In itself, this is a gluten-free dish as well.

Here’s the recipe for basic Safed Dhokla!

Ingredients (makes 10-12 dhokla):

  1. 2 cups well fermented and salted idli batter
  2. 1 tablespoon oil for tempering + a little more for greasing the steaming vessel
  3. 1 teaspoon mustard seeds
  4. Finely chopped coriander, as needed to garnish

Method:

  1. Firstly, grease the bottom and sides of a large, wide vessel well with some oil.
  2. Pour the fermented batter into the greased vessel, and keep it ready.
  3. Pour about 1-1/2 cups of water in a pressure cooker bottom and place it on high flame. When the water comes to a boil, place a stand inside the cooker and place the greased vessel with the batter on top of it. Close the pressure cooker lid. Steam on high flame for 10 minutes, without putting the whistle on. Switch off gas.
  4. Let the Safed Dhokla rest for 2-3 minutes more after switching off the gas, then take out the steaming vessel.
  5. Now, we will make the tempering for the Safed Dhokla. Heat a tablespoon of oil and add in 1 teaspoon of mustard seeds. Let them sputter. Pour this tempering evenly over the steamed dhokla. Garnish the dhokla with finely chopped fresh coriander as needed. Cut into pieces and serve hot or at room temperature.

Notes:

1. The idli batter should be thick and not watery, for best results.

2. Make sure the idli batter is well fermented before you begin making the Safed Dhokla.

3. Since the idli batter is already salted, we will not be adding salt to it again before making the Safed Dhokla.

4. Do not overcook the dhokla, otherwise they will become hard and rubbery. Just about 10 minutes after the water in the cooker has come to a boil is good.

5. I use homemade idli batter to make these dhokla. You can also use store-bought batter instead, too.

6. I steam the Safed Dhokla in a large, 7.5-litre pressure cooker.

7. If you so desire, you can add in 1/2 teaspoon of Eno Fruit Salt (plain) or baking soda to the batter just before placing it in the cooker for steaming. This makes sure the dhokla turn out very soft and fluffy. I usually don’t – well-fermented, fresh idli batter is enough to yield spongy dhokla.

8. For best results, make the Safed Dhokla within 2-3 days of grinding/buying the idli batter.

9. You can add about 1/2 cup of thick, sour curd to the idli batter and let it rest for 15-20 minutes before making the dhokla. I typically don’t do this.

Variations:

  1. You can add in some chopped green chillies and garlic cloves while grinding the batter. This will yield garlicky, slightly spicy dhokla that are super delicious!
  2. Add in a bit of asafoetida, some finely chopped green chillies, some fresh grated coconut and some sesame (til) to the tempering. This will make the dhokla even more flavourful.
  3. Just before placing the batter in the pressure cooker for steaming, drizzle some red chilli powder on top. This will add a zing to the dhoklas!
  4. You can also drizzle some black pepper powder on top, just before placing the batter in the pressure cooker for steaming.
  5. Some grated carrot and/or beetroot can also be added into the batter, to make the dhokla more nutritious.

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Foodie Monday Blog Hop

This recipe is for the Foodie Monday Blog Hop group that I am part of. Every Monday, a bunch of us food bloggers get together and cook dishes based on a pre-determined theme.

The theme this week is #OneSpiceIngredient, suggested by Sasmita of First-Timer Cook. Participants are sharing dishes that use only one spice ingredient. For the theme, I chose to share this Gujarati White Dhokla Recipe that I have tempered with just one spice – mustard.

I’m also sharing this recipe with Fiesta Friday #272. The co-hosts this week are Antonia @ Zoale.com.

Do try this recipe out some time! I’d love to know what you think about it!

Gajar Mula Beet No Sambharo|Gujarati Root Vegetable Stir Fry Recipe

This Gajar Mula Beet No Sambharo is something you must absolutely try out!

Sambharo‘ is the Gujarati version of a stir-fry, or a warm salad of sorts. It can be prepared using a variety of vegetables – raw papaya, cabbage, carrot, beetroot and radish, for example. Quite a simple (but nutritious and delicious!) thing to make, the sambharo commonly makes an appearance as a part of the Gujarati thali, or is served alongside local snacks like fafda, thepla, khaman and dhokla.

This Gajar Mula Beet No Sambharo is made using the root vegetables of carrot, radish and beetroot. I loved the bright red of the stir-fry and its gorgeous taste. It made for just the perfect accompaniment to the Mixed Vegetable Roti that I served it with.

The very simple stir-fry that this is, it takes bare minutes to put together. Very little oil goes into it, the veggies cooked just enough to retain their crunch. The carrot, radish and beetroot meld together beautifully to create a delicious whole. What more can you ask for from a dish? If you are looking for an easy-peasy, healthy and delish accompaniment for your meals this summer, this is it!

This Gajar Mula Beet No Sambharo is a vegan, entirely plant-based, dish. Omit the asafoetida in the tempering, and it becomes a gluten-free food as well.

Here’s the recipe!

Ingredients (serves 2-3):

  1. 1 big beetroot
  2. 2 medium-sized carrots
  3. 1 small radish
  4. 1 tablespoon sesame seeds
  5. 1 tablespoon oil
  6. 1 teaspoon mustard seeds
  7. A pinch of fenugreek seeds
  8. 3-4 green chillies
  9. 2 pinches of asafoetida
  10. Salt to taste
  11. A dash of red chilli powder or to taste (optional)
  12. 1/2 teaspoon turmeric powder
  13. 1 tablespoon finely chopped fresh coriander
  14. Juice of 1/2 lemon or to taste

Method:

1. Peel the beetroot, carrot and radish. Grate them medium thick. Keep aside.

2. Slit the green chillies length-wise. Keep aside.

3. Dry roast the sesame seeds in a pan till they start turning brown, about a minute. Transfer the roasted sesame to a plate and keep aside.

4. Heat oil in the same pan. Add in the mustard seeds and allow them to sputter. Now, add the fenugreek seeds, asafoetida and slit green chillies. Let them stay in for a couple of seconds.

5. Add the grated beetroot, carrot and radish to the pan. Cook on medium flame for a minute.

6. Now, add salt to taste, turmeric powder and red chilli powder (if using). Mix well. Cook on medium flame for 1-2 minutes more or till the water from the radish dries up and all the ingredients are well incorporated together. Switch off gas.

7. Mix in the roasted sesame seeds, lemon juice and finely chopped fresh coriander. Your Gajar Mula Beet No Sambharo is ready. You can serve it hot or at room temperature, along with rotis or rice.

Notes:

1. Adjust the quantity of beetroot, radish and carrot you use, depending upon personal taste preferences.

2. You can let the grated radish rest for a while till it releases water, squeeze out the water and then use the radish in making the sambharo. I chose not to do that.

3. The original recipe suggests the use of seeds (pumpkin seeds, sunflower seeds and the likes) to garnish the stir-fry. I decided to use sesame seeds instead, and loved how beautifully they went with the sambharo.

4. If you think the heat from the green chillies is enough, you can skip the red chilli powder altogether.

5. You can add a dash of sugar or jaggery powder to the sambharo too. I chose not to – the sweetness of the beetroot was enough.

6. You can cook the beetroot, carrot and radish as much as you want to – slightly crunchy or well-done. I sauteed them till they were cooked through but still retained a bit of a crunch.

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This post is for the Food Bloggers Recipe Swap, a Facebook group that I am part of. Every month, a group of us food bloggers form pairs, and then each person proceeds to cook a dish from their partner’s blogs.

This month, I was paired with Jagruti of Jagruti’s Cooking Odyssey. I was thrilled to find several classic Gujarati dishes on her blog, and chose this Gujarati Root Vegetable Stir Fry of hers to prepare.

Check out the recipes that the other members of the Food Bloggers Recipe Swap group have recreated: Blackberry Lime Cupcakes| Spicy Mint Quinoa| Jeera Rice| Easy Chicken Wraps| Bengali Dum Aloo| Andhra Tomato Pickle| Apple Date Chutney |Pesto Pasta ChaatHoney Toasted Sesame Paneer| Ghee Rice| Coconut Rava Ladoo |Gulab Jamun Cupcakes Carrot & Zucchini Noodle Salad

I’m sharing this recipe with Fiesta Friday #271. Ai @ Ai Made It For You is the co-host this week.

Moraiya Ni Khichdi| Samai Arisi Khichdi

Growing up in Ahmedabad, I would turn up my nose in disdain whenever the word ‘khichdi’ was mentioned. For me, ‘Khichdi‘ translated into boring, bland food that was for the sick or the elderly. Khichdi for lunch or dinner meant a lacklustre meal that I had no interest in consuming. And, then, one fine day, one of my Gujarati friends introduced me to Moraiya Ni Khichdi, a dish made with ‘moraiyo‘, the local name for barnyard millet. I fell for the delicious khichdi hook, line and sinker and the rest, as they say, is history. It remains a favourite of mine till date.

Moraiyo or Moriyo in Gujarati, Samak Ke Chawal or Sama Ke Chawal, Samai Arisi in Tamil, the barnyard millet goes by so many names. As it is technically not a grain, it is commonly used in the preparation of food during fasts, particularly so in Gujarat, Rajasthan, Maharashtra and surrounding parts. This is why you will also find it referred to as ‘Vrat Ke Chawal‘ (literally ‘the rice that you can consume during fasts’ in Northern India. Moraiyo is a very versatile ingredient too, lending itself beautifully to khichdi, kheer, dhokla and tikkis alike. It is gluten-free as well.

Today, I present to you the recipe for Moraiya Ni Khichdi or Samai Arisi Khichdi, the way my friend taught me all those years ago. It is a delicious confection, potatoes and peanuts added to it for flavour, scented by ginger and green chillies, coriander and curry leaves, soured with curd. The Gujaratis refer to this dish as ‘Farali Khichdi‘, i.e. khichdi that can be eaten during fasting. I’m sure you will love this khichdi too, fast or no fast!

A little goes a long way, as far as moraiyo or barnyard millet is concerned. Use just 1/2 cup of the millet, and it will yield enough khichdi to generously serve two. The husband loves Moraiya Ni Khichdi too, and I make it often for breakfast or dinner. It is quite light on the stomach and easily digestible, perfect for the hot, hot, hot days prevailing in Bangalore right about now. What’s more, the little grain cooks super fast too. Tell me what is not to love, with this khichdi? 🙂

Now, without further ado, here’s the recipe for Moraiya Ni Khichdi or Samai Arisi Khichdi.

Ingredients (serves 2):

  1. 1/2 cup moraiyo aka sama rice (samai arisi)
  2. 1 medium-sized potato (urulai kizhangu)
  3. 2 tablespoons raw peanuts (kadalai)
  4. 1 tablespoon oil (ennai)
  5. 1 teaspoon cumin (jeeragam) seeds
  6. 4 green chillies (pacha milagai)
  7. 2-3 dry red chillies (vara milagai)
  8. A 1-inch piece of ginger (inji)
  9. 1 sprig of curry leaves (karuvepillai)
  10. Rock salt to taste (kallu uppu)
  11. About 3/4 cup sour curd (thayir)
  12. 1/2 cup + 2-1/2 cup water (neeru)
  13. 1 tablespoon finely chopped fresh coriander (kothamalli)

Method:

1. Dry roast the peanuts till crisp. Take care to ensure that they do not burn. When they cool down completely, coarsely crush them in a mixer. Don’t make a fine powder. Keep aside.

2. Peel the ginger and chop very finely. Keep aside.

3. Cut each green chilly into two, and slit length-wise. Keep aside.

4. Peel the potato and grate thick. Keep aside.

5. Wash the sama rice in running water a couple of times, draining out the excess water. Keep aside.

6. Now, heat the oil in a pan. Add the cumin seeds and allow them to stay in for a couple of seconds. Add the finely chopped ginger, curry leaves and dry red chillies. Let them stay in for a couple of seconds.

7. Add the grated potatoes to the pan, along with a little salt and 1/2 cup water. Cook on medium flame till the potatoes are done, 1-2 minutes.

8. Now, add the remaining 2-1/2 cups of water to the pan, along with salt to taste and slit green chillies. Let it come to a boil.

9. Add the washed and drained sama rice to the pan. Keeping the flame medium, cook till the sama rice is completely done. This should take about 2 minutes. You will need to keep stirring constantly, to ensure that no lumps are formed.

10. Now, keeping the flame medium, add the sour curd to the pan. Mix well, and let the mixture cook on medium flame for a minute more. Stir intermittently. Switch off gas while the Moraiya Ni Khichdi is still runny, as it will thicken on cooling.

11. Serve immediately, garnished with finely chopped coriander and roasted, crushed peanuts.

Notes:

  1. You can adjust the amount of water and buttermilk, depending upon the consistency of the Moraiya Ni Khichdi you require.
  2. If the khichdi has become too hard on cooling, you can add in a bit more water and/or curd, and reheat it. It will loosen.
  3. Samai Arisi Khichdi is best served hot, when it is still runny.
  4. In this recipe, I have used only ingredients that are ‘allowed’ during fasting in a Gujarati household – rock salt, peanuts, buttermilk, cumin, ginger, green chillies and the like, with no asafoetida added in. If you plan to prepare this Samai Arisi Khichdi on a fasting day, please ensure that you use ingredients in accordance with the customs and traditions prevailing for the fast in your household. On a regular day, you can use common table salt instead of rock salt and add in asafoetida in the tempering too.
  5. This khichdi can also be made without the potatoes. Just skip the potatoes in that case, keeping the rest of the proceedure the same as above.
  6. You can also use ghee for the tempering, instead of oil.
  7. I have used home-made curd in the above Moraiya Ni Khichdi recipe, which is preferred on a fasting day. On a regular day, you may use store-bought curd instead.
  8. For best results, use curd that is sour but not overly so.

Did you like this recipe? Do tell me, in your comments!

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Foodie Monday Blog Hop

This recipe is for the Foodie Monday Blog Hop, a Facebook group that I am part of. Every Monday, a bunch of us food bloggers get together and cook for a pre-determined theme. The theme this week, suggested by me, is #DahiDelights, wherein all of us will be showcasing dishes made using curd.

I’m sharing this recipe with Fiesta Friday #271. Ai @ Ai Made It For You is the co-host this week.

Experience The Flavours Of Winter With Rajdhani’s Swad Kesariya!

Winter is when you get out your shawls and sweaters and jackets. It is when you bundle up in warm blankets and spend entire days reading, gulping down cups of hot cocoa or chai. Winter is also the time to ogle at all those beautiful, beautiful Christmas trees and decorations that seem to be everywhere. Winter is also feasting time – when an abundance of gorgeous vegetables flood the markets, waiting to be converted into delectable, piping hot winter treats. For Bangaloreans, winter is also the time to feast on the delights at Rajdhani’s Swad Kesariya.

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The gorgeous reds and browns and greens of winter, on display at Swad Kesariya, Rajdhani. Doesn’t that sight just make your heart soar?!

Swad Kesariya, the winter-special menu at Rajdhani, is a much anticipated affair in Bangalore every year. This year too, Rajdhani recently launched the winter menu, which I had the pleasure of sampling yesterday.

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Part of the winter-special spread, Swad Kesariya, at Rajdhani

There are several winter delicacies from Gujarat and Rajashtan on offer at Swad Kesariya, including Kand Ki Tikki (patties made using root vegetables), Undhiyu (a Gujarati slow-cooked delicacy made with loads of winter vegetables), Kela Methi Na Gota (Gujarati-style deep-fried fritters using bananas and fenugreek greens), Hare Chane Ki Sabzi (fresh green chickpea curry cooked the Jaisalmer way), Mogri Peru (a curry made using Mogri, a special vegetable that is available only during winters), Kacchi Haldi Ki Sabzi (a Rajasthani curry made using fresh turmeric root), Shakarkandi Halwa (a dessert made using sweet potato) and everyone’s favourite Gajar Ka Halwa (a winter-special sweet treat typically made using those beautiful red Delhi carrots).

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Top left and right: Kand Ki Tikki and Surti Undhiyu; Centre left and right: Mogri Peru and Kela Methi Na Gota; Bottom left and right: Beautifully puffed-up phulka rotis and Haldi Nu Saag or Kacchi Haldi Ki Sabzi. All of these are part of the Swad Kesariya menu at Rajdhani.

I was especially thrilled to see and taste the Undhiyu at Rajdhani’s winter-special festival, as it is something I have grown up with in Gujarat, and have always loved to bits. I am happy to report this Undhiyu tasted every bit as delicious as the one I remember from back home.

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Top left: Lilva Kachoris, Gujarat- and Rajashtan-special deep-fried dumplings with a lovely green pea/pigeon pea stuffing; Top right: Hare Chane Ki Sabzi from Jaisalmer; Bottom Left: Shakarkandi Halwa; Bottom right: Churma Laddoo and Saunth Ke Laddoo, sweet delicacies from Rajashtan that are typically consumed during the months of winter.

Apart from the Undhiyu, my other favourites from Rajdhani’s Swad Kesariya menu were the Lilva Kachoris and the gorgeous chutneys made with wood apples. I also loved the Adadiya Pak (a Gujarati winter-special sweet made using urad daal flour), Gajar Ka Halwa and the Shakarkandi Halwa too. As always, the home-style, simple Daal Khichdi at Rajdhani delighted. The Kesar (saffron) Lassi was just perfect, great to wash down the hearty meal we had.

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The man behind that sumptuous spread – the Head Chef at Rajdhani, whom I had the good fortune of meeting at Swad Kesariya yesterday

Well, I hope you enjoyed the visuals from Rajdhani’s Swad Kesariya!

If you are in Bangalore or plan to be here sometime soon, don’t miss this chance to grab some exclusive North Indian winter delights in the ‘Uru. The Swad Kesariya menu will be available at all Rajdhani outlets across the city for a couple of months, depending upon ingredient availability.

PS: Please do note that the above is a showcase of all the dishes that are part of the winter-special menu at Rajdhani. While the Swad Kesariya menu is available every day at all Rajdhani outlets, all of these dishes might not be served every day. The menu rotates every day, so it is best to call the outlet and check availability if you are looking forward to sample any dish in particular. That said, major dishes like Undhiyu are served at all outlets on an everyday basis.

 

 

 

Vatana Ni Kachori Chaat| Making Chaat From Matar Kachori

Winter is, slowly but surely, settling in in Bangalore. It is bright and sunny in the daytime, but it gets nippy in the early mornings and evenings. I can smell the coming of winter in the air. And one of the things that is synonymous with winter, for me, is the piping hot, home-made lilva kachoris that I grew up eating in Ahmedabad. With a gorgeous pigeon pea (fresh tuver) and/or fresh green peas (vatana) stuffing, these kachoris had the power to brighten up a gloomy winter’s day – they still hold the same magic for me.

When the Foodie Monday Blog Hop team decided upon #ChaatsForDiwali as the theme for this week, I was utterly overjoyed. I am a passionate adorer of all things chaat, and can have them for breakfast, lunch and dinner! I instantly knew that I had to make use of the fresh green peas that have begun to appear in the markets of Bangalore. The making of green pea kachoris aka Vatana Ni Kachori, and subsequently converting them into a chaat, came naturally.

So, here’s presenting to you Vatana Ni Kachori Chaat or Matar Kachori Chaat!

Loaded with the goodness of fresh, seasonal ingredients, these delicious kachoris are a delight to gorge on, by themselves. Using them in a chaat only hikes up their deliciousness-quotient quite a few notches. Deep-fried, sinful, chatpata gorgeousness – that is this chaat for you. This beauty surely deserves to find pride of place in your Diwali party. Try it out, and I’m sure you will fall in love with it too!

Here’s the recipe.

Ingredients (makes 18-20 pieces):

For the filling:

  1. 3 cups fresh green peas
  2. 4 green chillies
  3. A 1-inch piece of ginger
  4. Salt to taste
  5. 1 teaspoon turmeric powder
  6. Red chilli powder, to taste
  7. 3 tablespoons sugar or to taste
  8. 1/4 cup finely chopped fresh coriander
  9. 2 tablespoons garam masala or as needed
  10. Juice of 1 lemon or to taste
  11. 2 tablespoons raisins
  12. 8-10 almonds
  13. 1 tablespoon oil
  14. 1/2 cup fresh grated coconut
  15. 1 teaspoon cumin (jeera) seeds
  16. 2 pinches of asafoetida powder (hing)

For the kachori shells:

  1. 3 cups whole wheat flour
  2. Salt, to taste
  3. 2 tablespoons oil + more for deep frying

Ingredients for serving:

  1. Sev, as needed
  2. Fresh grated coconut, as needed
  3. Finely chopped onion, as needed
  4. Chaat masala, as needed
  5. Finely chopped coriander, as needed
  6. Sweet-sour tamarind chutney, as needed
  7. Spicy green chutney, as needed

Method:

We will first get the dough ready, to make the outer shell of the kachoris.

  1. Take the 3 cups of whole wheat flour in a large mixing bowl.
  2. Add in salt to taste.
  3. Adding water little by little, bind a soft dough similar to the one you would make for rotis.
  4. When the dough is almost ready, add in 2 tablespoons of oil. Mix into the dough.
  5. Knead the dough for a couple of minutes, and then shape it into a ball.
  6. Let the dough rest, covered, till the other preparations are done and you are ready to make the kachoris.

Now, we will prepare the filling for the kachoris.

  1. Peel the ginger and chop finely. Chop the green chillies finely. Grind both together to a paste in a mixer, using a little water. Keep aside.
  2. Take the green peas in a large mixer jar. Pulse for a couple of seconds, then stop and scrape down the sides of the mixer jar. Pulse similarly 2-3 times, for a couple of seconds each, stopping to scrape down the sides of the mixer jar. The green peas should get coarsely crushed – do not make a fine paste. Keep aside.
  3. Chop the almonds, raw, into slivers. Keep aside.
  4. Heat 1 tablespoon of oil in a pan. Add in the cumin and asafoetida. Let them stay in for a couple of seconds.
  5. Now, add the coarsely crushed green peas to the pan. Cook on medium flame for a minute, by which time the peas will begin to shrink a little.
  6. To the pan, add salt to taste, turmeric powder, garam masala, the ginger-garlic paste we prepared earlier, and the sugar. Cook for a minute more on medium flame.
  7. Add the slivered almonds, fresh grated coconut and raisins to the pan. Mix well, and cook on medium flame for a minute more. Switch off gas.
  8. Add finely chopped coriander to the filling in the pan. Mix well. The filling is ready! Keep aside and let it cool down completely.

Now, we will prepare the kachoris and deep fry them.

  1. Take the oil for deep frying in a heavy-bottomed pan. Place on high flame and allow it to heat up, till it reaches smoking point.
  2. Meanwhile, take a small ball of the dough that has been resting. Place it on a flour-dusted work surface and roll it out like a small roti.
  3. Place a generous amount of the green pea stuffing we prepared earlier in the centre of the circle. Close the roti, making a semi-circular shape. Gently seal the edges.
  4. When the oil reaches smoking point, lower the flame to medium. Drop the kachori you prepared in Step 3 above into the hot oil. Deep fry on medium heat till the kachori turns brown and crisp on the outside, taking care that it is evenly cooked and that it does not get burnt.
  5. Transfer the deep-fried kachori to a serving plate.

Prepare the Vatana Ni Kachori Chaat now.

  1. Use a knife to cut the hot kachori roughly into bite-sized pieces, in the serving plate.
  2. Drizzle some sweet-sour tamarind chutney and some spicy green chutney over it.
  3. Top with some finely chopped onion and coriander, some sev and fresh grated coconut.
  4. Add a bit of chaat masala on top. Serve immediately.
  5. Prepare all the Vatana Ni Kachori in a similar manner, using it to make chaat while still hot.

Notes:

  1. You can use a mix of maida and whole wheat flour to make the outer shell for the kachoris, like I have done here. In the above recipe, I have used only whole wheat flour.
  2. You can use slivered cashewnuts in the filling instead of almonds, if you so prefer.
  3. Make sure you get the oil for deep frying nice and hot, till it reaches smoking point. Then, turn down the flame to medium. Fry the rolls on medium flame, ensuring that they are fried evenly on all sides and that they do not get burnt.
  4. You can get as imaginative as you want with the toppings you use to make the chaat. Here, I have used whatever I had on hand at the moment.
  5. You can make the filling for the kachoris without garam masala, sugar or lemon juice, but I would not recommend that. Every single ingredient used in the filling contributes towards enhancing the textures and flavours of the chaat.
  6. You can use a mix of fresh green peas and pigeon peas (tuvar lilva or fresh tuvar) to make the filling, like I have done here. In the above recipe, though, I have made the filling using only green peas.
  7. If you are using frozen green peas, ensure that you bring them to room temperature first, before using them to make the filling.
  8. Click here for my recipe for the sweet-and-sour tamarind chutney I have used in the chaat.
  9. Click here for my recipe for the spicy green chutney I have used in the chaat.
  10. I have used store-bought fine sev from Chitalebandhu and chaat masala from Ciba Taaza to make the chaat.
  11. This chaat tastes best when the kachoris are hot. So, you could deep-fry a couple of kachoris, and then use them immediately to make the chaat.

Did you like the recipe? Do tell me, in your comments!

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Foodie Monday Blog Hop

This post is for Foodie Monday Blog Hop. The theme for the week is #ChaatsForDiwali, wherein members are sharing recipes for Diwali party-special chaats.

I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

Mug Nu Pani| Moong Bean Soup

Growing up in Ahmedabad, Gujarat, Mug Nu Pani or a thin soup made with whole green moong beans used to be the antidote to any and every ailment.

Feeling weak? Have Mug Nu Pani.

Broken bones? Give some Mug Nu Pani to the infirm.

Recovering from a fever? Nothing like Mug Nu Pani to bring back the lost strength.

Suffering from a broken heart? Some Mug Nu Pani will comfort him/her like nothing else.

You get the drift, right? No wonder Mug Nu Pani spells out comfort food, heartiness and recovery to me!

I love Mug Nu Pani, sick or not. A Gujarati neighbour of ours taught me how to make it, years ago, and I have been hooked to it ever since. It has saved my soul several times over, growing up, and still continues to do so.

To the uninitiated, a thin moong bean soup might sound very meh and uninteresting. Let me quickly assure you that this soup is anything but meh. At least, the Gujarati style of preparation makes this soup far from bland and dull. Mug Nu Pani is, in fact, quite a delicious soup, one choc-a-bloc with nutrition. It works wonders for the aged and infirm, growing children, and those who need a pick-me-up on a gloomy day. It isn’t very difficult to make, either.

Now, let’s check out the recipe for Mug Nu Pani aka Moong Bean Soup, the way that neighbour of mine taught me to make it.

Ingredients (makes 4-5 servings):

  1. 1/2 cup whole green moong
  2. Salt, to taste
  3. 1 teaspoon black pepper powder, or to taste
  4. 1/2 teaspoon turmeric powder
  5. 1 teaspoon coriander (dhania) powder, or to taste
  6. 1 teaspoon cumin (jeera) powder, or to taste
  7. Juice of 1 lemon, or to taste
  8. 1 tablespoon very finely chopped coriander leaves
  9. 1 teaspoons ghee
  10. 1 teaspoon mustard seeds (rai)
  11. 1 teaspoon cumin seeds (jeera)
  12. 2 generous pinches asafoetida (hing)
  13. 4-5 cloves of garlic

Method:

1. Soak the moong beans for at least 8 hours or overnight, in just enough water to cover them entirely.

2. When the beans are done soaking, drain out all the water from them. Add in enough fresh water to completely cover them, and pressure cook them for 4-5 whistles. Let the pressure release naturally.

3. Meanwhile, chop the coriander finely, and keep aside. Peel the garlic and chop very finely. Keep aside.

4. When all the pressure from the cooker has gone down, get the cooked moong beans out. Mash them well with a masher.

5. Add a little fresh water to the vessel. Use your hands to mash the cooked moong beans further, extracting the flesh from them.

6. Again, add a little fresh water. Mash the cooked moong beans and extract the flesh from them. Repeat this process 3-4 times, until all the flesh from the moong beans has been extracted.

7. Now, discard the spent cooked moong beans. Strain the residual liquid using a fine strainer.

8. Take the liquid in a saucepan and place it on high heat. Add in salt and pepper powder. Allow it to come to a boil.

9. While the liquid is coming to a boil, we will prepare the tempering for the soup. For this, heat the ghee in a small pan. Add in the mustard seeds and allow them to pop. Add in the cumin, finely chopped garlic and asafoetida. Let them stay in for a couple of seconds. Add this tempering to the soup when it is about to come to a boil.

10. Add coriander powder and cumin powder to the soup at this stage. Mix well.

11. When the Moong Bean Soup comes to a boil, reduce the flame to medium. Let the soup simmer for a minute, and then switch off the heat.

12. Mix in lemon juice and finely chopped coriander. Serve the Moong Bean Soup hot.

Notes:

  1. To make the cumin powder, dry roast some cumin seeds in a pan on high flame, till they begin to emit a lovely fragrance. Ensure that they do not burn. Let them cool down entirely, and then grind into a powder in a mixer. Store in a clean, dry, air-tight bottle and use as needed. I make this powder in small batches every two weeks or so and use as and when I need it, in my daily cooking.
  2. To make the coriander powder, dry roast some coriander seeds (dhania) on high flame in a pan, till they begin to emit a nice fragrance. Ensure that they do not burn. Allow the coriander seeds to cool down completely, then grind into a powder in a mixer. This powder too can be made in small batches, and used in day-to-day cooking, as and when needed.
  3. This soup is supposed to be watery, not too watery, but definitely not thick. Use a fine strainer to remove any residual boiled green moong solids, for best results.
  4. Adjust the quantity of salt, black pepper powder, coriander powder, lemon juice and cumin powder you use in the soup, as per personal taste preferences.
  5. You may omit adding the finely chopped garlic to the soup, if you so prefer. Personally, though, I love it in the soup – I think it adds a lovely touch to it.
  6. To make the black pepper powder, just grind black peppercorns to a powder, using a mixer.
  7. Mash the cooked moong beans while they are still hot, just out of the cooker. This way, you will be able to extract maximum flesh out of them.
  8. After mashing the cooked moong beans once, you need to add fresh water to them little by little a little, 3-4 times, mashing the beans with your hands, extracting more flesh from them. In all, you’ll be adding about 1 cup of water at this stage. More than that, and the soup might get too watery.
  9. Some people pressure cook the moong beans, let them cool down, then blitz them in a mixer or hand blender, then strain the water and go on to prepare the soup as above.
  10. After extracting all the flesh from the cooked moong beans, all that remains is the husk, which you would be discarding. Hence, you need not worry about any loss of nutrition by doing so.
  11. Haven’t soaked green moong beans, but still want to make this soup? Well, you can. Just add about 1-1/2 cups of water to 1/2 cup whole moong beans, pop them in the pressure cooker, and give them 12-15 whistles – basically, blow them to smithereens. Once the pressure comes down entirely, mash the cooked moong beans and proceed to make the soup as above.

Did you like this recipe for Mug Nu Paani? Do tell me, in your comments!

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Foodie Monday Blog Hop

This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Bean Power’, wherein the members are cooking delicious recipes using different types of whole beans.

I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.

 

Gujarati Dalwada| Mixed Lentil Fritters

We don’t do much of deep frying at home. It is only occasionally that we indulge in deep-fried snacks, sometimes to commemorate a special occasion, sometimes because the bub likes them, sometimes because we desperately crave for them. Right about now, the weather in Bangalore is perfect for deep-fried goodies – cloudy but bright mornings, followed by short showers in the evening. I absolutely had to dish up some Gujarati dalwada, one of my most favourite fried snacks!

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If you have never had Gujarati dalwada before, you must absolutely try them out right away. They are so delightful – crunchy from the outside and soft on the inside, beautiful in taste. I have grown up eating them on rainy days and, even today, I cannot think of monsoon without thinking of these beauties. A newspaper cone full of these dalwadas, served with some fried green chillies and salt-soaked thinly sliced onions, spells out B-L-I-S-S to me.

Different people make dalwada in different ways. Some use only split green moong to make them, while some use a mix of lentils of their choice. I prefer the latter, using a mix of lentils and some rice, as I feel this gives a much better texture and taste to the dalwadas. Today, I will share with you the recipe for mixed-lentil Gujarati dalwada, the way a friend of mine taught me to make them.

Here’s how to make Gujarati dalwada or mixed lentil fritters.

Ingredients (serves 5-6):

For the dalvadas:

  1. 1-1/2 cups split green moong
  2. 1/4 cup chana daal
  3. 1/4 cup split yellow moong daal
  4. 1/4 cup urad daal (whole or split)
  5. 1/4 cup raw rice
  6. Salt, to taste
  7. A 1-inch fat piece of ginger
  8. 8-10 cloves of garlic
  9. 6-8 green chillies, or as per taste
  10. A small bunch of fresh coriander leaves
  11. Oil, as needed for deep frying

For serving (optional):

  1. Onions, as needed
  2. Green chillies, as needed
  3. Salt, as needed
  4. Lemon slices, as needed

Method:

  1. Wash the split green moong, split yellow moong daal, urad daal, chana daal and raw rice together thoroughly under running water, a couple of times. Drain out all the extra water.
  2. Place all the washed and drained ingredients in a large vessel, and pour in enough fresh water to cover them completely. Let these ingredients soak for at least 3-4 hours.
  3. Once the above ingredients are done soaking, drain out the water from them. You can reserve this water to use while grinding the batter or throw it away – that’s completely your choice. Transfer the soaked and drained ingredients to a mixer jar. Do not add in any water at this stage – just the soaked and drained ingredients.
  4. Chop the green chillies finely. Peel the ginger and chop it finely. Peel the garlic cloves. Add the green chillies, ginger and garlic to the mixer jar.
  5. Add salt to taste to the mixer jar.
  6. Grind the ingredients in the mixer jar coarsely. Pulse a couple of times for two seconds each, stopping in between to scrape down the sides of the jar. Remember that you need to coarsely crush the ingredients and not make a fine paste. You can add in a little of the soaking water you might have reserved earlier, if needed, while grinding. If you don’t feel the need to add any water while grinding, you need not add any. The batter needs to be thick and not runny.
  7. Chop the coriander finely and add it to the batter you just ground. Mix well and keep aside.
  8. Heat oil for deep frying in a heavy-bottomed pan. When it reaches smoking point, turn down the flame to medium. Drop balls of batter into the hot oil, 4-5 at a time. Deep fry evenly till the dalwadas turn brown. Serve hot.
  9. Gujarati dalwadas are typically served with thinly sliced onions mixed with a little salt, deep-fried green chillies with a little salt sprinkled on them, and slices of lemon. If you want to serve the dalwadas the traditional way, make sure you prep the onions, green chillies and lemon slices at the same time as the dalwadas get fried and ready. Alternatively, you can serve these fritters with tomato ketchup, though that isn’t something I personally prefer – I’d go for the traditional way, any day!

Notes:

  1. You can skip the garlic in the dalwadas, if you don’t prefer it. Personally, though, I would suggest adding it, as it takes up the taste of the dalwadas higher by several notches.
  2. Adjust the quantity of green chillies you use, depending upon how spicy you want the dalwadas to be.
  3. My mom makes these dalwadas using just split green moong. She soaks 2-3 cups of split green moong for 3-4 hours, then drains out the excess water and grinds it with green chillies, garlic and salt to taste. Mom’s dalwadas are delish too, but I prefer the ones I make, with raw rice, urad daal, split moong daal and chana daal added in.

Did you like this recipe? Do tell me, in your comments!

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I’m sending this recipe to Fiesta Friday #235. The co-hosts this week are Mara @ Put on Your Cake Pants and Hilda @ Along the Grapevine.

I’m also sharing this with Friday Frenzy.